Esta es una exhibición prevé de cómo se va ver la receta de 'BEETroot Feta Basil Almond PESTO sauce' imprimido.

Receta BEETroot Feta Basil Almond PESTO sauce
by Foodessa

BEETroot Feta Basil Almond PESTO sauce

Beat the blues with bright BEET roasted Almond Basil Pesto.
Some call this radical. I call it ridiculously delicious.

For a dedicated post....refer to:
http://www.foodessa.com/2011/09/beetroot-feta-basil-almond-pesto-sauce.html

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4 cups

Ingredientes

  • .>(American / Metric measures)<
  • . 8 small-medium Beets, roasted *
  • . 3/4 cup (100g) Feta cheese, (lightly salted preferred: Egyptian or Bulgarian variety)
  • . 4 oz. (110g) Almonds, roasted **
  • . 1 cup (20g) fresh Basil leaves, loosely packed
  • . 1 cup (250ml) e.v. Olive oil (plus a little more for the top protective layer)
  • . 1-1/2 tsp. (7.5ml) ‘Fleur d‘ail‘ (or1 large garlic clove)
  • . 1-1/2 tsp. (7.5ml) sea salt (put less if Feta cheese is very salty)
  • . 1 tsp. (5ml) dried French Tarragon (optional)
  • .
  • .* BEETS roasting:Wash and pat dry the beets. Pre-heat oven to 375F/190C/Gas5. Roast them in enough foil to cover the inside of the pan as well as the beets. Seal tightly in order for steam not to escape. Place the pan on the bottom rack for 45 minutes. Once out of the oven, let it rest under the foil for about 30 more minutes before peeling. From either method...the beets need cooling before using them in the recipe.
  • . ** ALMONDS roasting... Pre-heat oven at 350F/ 180C /Gas 4. In a medium size baking pan, roast the almonds on the bottom rack of the oven for about 13-14 minutes. Completely cool before using.

Direcciones

  1. . Before you begin: It’s best that the almonds and beets have been roasted and cooled prior to making this pesto sauce. If not...follow the directives mentioned above.
  2. . Prepare the fresh basil leaves by carefully washing and towel or spin-drying them well.
  3. . In a POWER blender: Place the basil leaves first, followed by the oil and then the rest of the ingredients.
  4. . Afterwards, pulsate the ingredients several times before going ahead with a strong blitz action. Blend until creamy smooth.
  5. . Pour the pesto into individual small glass mason jars and finish the top with a light film of olive oil.
  6. . These jars will do very well in the freezer for up to one year. In the refrigerator, it will keep one week. Tip: make sure that after every use, the jar’s interior exposed sides get a proper paper wipe and that there's always enough oil to cover the surface. This will aid in preserving it for an extended use.
  7. . Claudia's flavourful wishes...FOODESSA.com